Description
A no-bake dessert featuring layers of creamy mint cheesecake filling and a crunchy Oreo crust, perfect for celebrating St. Patrick’s Day.
Ingredients
Scale
- 36 Oreos, finely crushed
- 1 stick unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tubs (8 oz) frozen whipped topping, thawed
- 3 (3.4 oz) boxes of cheesecake instant pudding mix
- 3 cups cold milk
- 1 teaspoon mint extract
- Green gel food coloring
- Oreo crumbs, for garnish
- Whipped topping, for garnish
- Maraschino cherries, for garnish
- Green sprinkles, for garnish
Instructions
- Preheat your oven to 375°F.
- Create the Oreo crust by mixing crushed Oreos with melted butter until it resembles wet sand.
- Form the crust by pressing the mixture firmly into a 9×13 baking dish.
- Bake the crust in the oven for 8-10 minutes until set. Allow it to cool to room temperature.
- Prepare the cream cheese layer by blending cream cheese and powdered sugar until smooth. Mix in one tub of whipped topping.
- Spread the cream cheese mixture evenly over the cooled crust.
- Prepare the mint pudding layer by whisking the pudding mixes and milk, then folding in the remaining whipped topping, mint extract, and green gel food coloring.
- Layer the green pudding mixture over the cream cheese layer.
- Set the dessert by refrigerating for at least 4-6 hours, or overnight.
- Garnish with Oreo crumbs, whipped topping, cherries, and green sprinkles before serving.
Notes
Assemble the dessert a day in advance for optimal flavor. Use gel food coloring for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg